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New names for different cuts of beef and pork

TjcoleyTjcoley Posts: 3,528
Get ready to be confused at the meat counter.
It's not a science, it's an art. And it's flawed.
- Camp Hill, PA


  • gdenbygdenby Posts: 5,941
    Oh, good, now as long as I'm familiar w. cuts of beef whose names have nothing to do w. what part of the animal is being used, I can apply that to pork. And then, I can apply the pork name to a piece of chicken. "I've got an old recipe here that calls for chicken legs. All I have in the fridge are flat irons. Will those work?"

    Oh well, I'm sure there will be an app that can sort it out.
  • SkiddymarkerSkiddymarker Posts: 8,347
    Interesting. Canadian stores use different terms for some cuts than American stores so I've always had to really look at the piece I'm thinking of buying as I buy in both countries. 
    The "new" pork T-Bone chop is often called a double loin chop (loin and tenderloin) or bone in chop by my local butcher. When I ask him for it, I have always asked for a pork "T-Bone", so maybe I like this..... 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • henapplehenapple Posts: 15,986
    apparently we're too stupid to decipher names... why not just label it beef and pork
    Green egg, dead animal and alcohol. The "Boro".. TN 
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